Summertime lunch

The temperature in the shade, on the terrace, was above 34ºC yesterday afternoon. Before lunch, the morning had been pleasant. We cooked. We made what is a typically summertime lunch in the U.S. South. Later in the day, I took a walk with the dog around the vineyard, but it wasn't much fun. Accuweather says our high temperature was 35ºC (95ºF), and we can expect the same today.

First, it included zucchini. That goes without saying around here right now, because the three plants out in the garden are giving us so many of them. This time, I decided to make battered and fried zukes. The batter is flour, cornstarch, baking powder, and cold beer. The zucchini was a success — light, slightly crispy on the outside, soft and juicy inside. And as you can see, I think, not oily or greasy.

With it, we had coleslaw. I bought a big chou blanc at the supermarket yesterday morning early. We cut the head of cabbage in half, saved one half for later, and ran the other half through the food processor, along with a peeled carrot, using the fine grater blade. I made a sauce of yogurt, mayonnaise, yellow "mustard" (Savora is the condiment's brand name), cider vinegar, a pinch of sugar, and some salt and pepper. The slaw spent enough time in the refrigerator to be thoroughly chilled and refreshing.

Voilà. With some French bread and some chilled red wine, lunch for a hot day. Bon appétit.

And finally, we took a container of "pulled" turkey barbecue out of the freezer. In North Carolina, where I come from, this would have been pulled pork, but I find that turkey is just as good made this way. Slow-cook two or three turkey leg-and-thigh pieces. Season it with a little bit of vinegar, some hot red pepper, and maybe some Worcestershire sauce, and salt and pepper. When it is completely cooked and cooled, pull the meat off the bones and tear it into fairly large pieces. Serve it hot with vinegar-based hot red pepper sauce.